Eyo, A.A. (1999) Storage potential and utilization of tilapia mince. In: 13th Annual Conference of the Fisheries Society of Nigeria (FISON) , 3-8 November 1996 , New Bussa, Nigeria.
Abstract
Production of mince from Tilapia using a combination of physical and chemical methods was found to improve the storage life of the mince in the deep freezer. Though the chemical composition of the mince was slightly affected, the mince was microbiologically stable throughout the five weeks frozen storage. Fish cakes prepared traditionally from tilapia minces were more acceptable than oven dried cakes. Production of fish cakes form tilapia will improve utilization of this species in areas where small size tilapia are regarded as fish of low economic value
| Item Type: | Conference or Workshop Item |
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| Title: | Storage potential and utilization of tilapia mince |
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| Personal Creator/Author: | |
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| Page Range: | pp. 135-143 |
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| Date: | 1999 |
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| Event Title: | 13th Annual Conference of the Fisheries Society of Nigeria (FISON) |
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| Event Type: | Conference |
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| Event Location: | New Bussa, Nigeria |
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| Event Dates: | 3-8 November 1996 |
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| Issuing Agency: | Fisheries Society of Nigeria |
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| Uncontrolled Keywords: | Nigeria; minced products; storage; storage conditions; storage effects |
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| Subjects: | Fisheries
Chemistry |
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| Item ID: | 3758 |
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| Depositing User: | Mr Luigi Baldassari |
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| Date Deposited: | 13 Jul 2010 11:47 |
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| Last Modified: | 29 Sep 2011 18:58 |
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| URI: | http://aquaticcommons.org/id/eprint/3758 |
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